1. For the dressing, place the garlic, salt, kimchi and yolks into a food processor and whiz for a few seconds until they are smooth.

2. Combine the oils and, while processing, pour oil into the bowl slowly in a thin, steady stream, bit by bit. Each addition of oil needs to be emulsified into the egg yolk mixture before adding more. Continue adding the oil until it is all used. The dressing should gradually become thicker. 

3. Cut the salmon fillet into four even portions and set aside. Preheat your barbecue grill, place all the seafood on a plate and season and oil well. Slice the peeled cucumber thinly.

4. Start grilling the seafood starting with the salmon; cook it skin down first to crisp it a little then turn over and cook on the other side. Cook the other seafood. When done, remove it from the grill and keep warm as you construct the salad. 

5. Place the cucumber and some kimchi on each plate then add a piece of salmon each and share out the other seafood. Spoon a little of the dressing over the salad and then garnish with the rocket and coriander.

TIP: For a different seafood salad, boil some diced waxy potatoes then toss with chopped cooked prawns, mayonnaise and a couple of spoons of kimchi.